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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Another Version of the Same. Take a fish, such as sarda (pilchard) or tardanis (red mullet) or some good fish like them; scale, slice and plunge in boiling water. Take out immediately and wash with cold water. Arrange in the tajine and throw in vinegar and a little murri naqî ', pepper, saffron, cinnamon, spikenard, galingale and a little mastic, citron leaves and pulped prunes soaked in vinegar; scatter over it chopped almonds and garlic cloves wrapped in sprigs of thyme and plenty of oil; put in a moderate oven and leave until the sauce is dry and the top browns, then leave a while and take out. And you might make this dish in a pot instead of a tajine in the oven.